Sweetener in Gum, Toothpaste Linked to Increased Stroke, Heart Attack Risk

A common sweetener used in everyday products like chewing gum, toothpaste, jam, yogurt, and ice cream has been associated with a heightened risk of stroke, heart attack, and even death. Researchers have identified xylitol, a sugar alcohol naturally present in some foods in very low concentrations, as a potential cardiovascular concern.

In a large-scale study involving 17,710 participants, scientists analyzed blood levels of xylitol. They compared the 25% of individuals with the highest xylitol concentrations to the 25% with the lowest. The results indicated that those with the highest xylitol levels were 57% more likely to suffer a major adverse cardiovascular event, such as a stroke or heart attack, or die within a six-year period compared to the lowest group.

Further analysis revealed a dose-dependent relationship, meaning higher blood xylitol levels correlated with higher rates of cardiovascular events. This association remained consistent regardless of other risk factors like age, sex, body mass index, high blood pressure, diabetes, or cholesterol levels. The study's findings, presented at the European Society of Cardiology (ESC) congress, build upon previous research that raised concerns about xylitol's impact on blood clotting.

Dr. Marco Witkowski, a lead author from Charité University Hospital in Berlin, stated that the study reinforces prior findings suggesting xylitol can enhance platelet activity, increasing the potential for blood clot formation. While artificial sweeteners are often chosen for their perceived health benefits over sugar and are generally approved by regulatory agencies, this research prompts a re-evaluation of xylitol's long-term safety and its widespread integration into food and oral care products.

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In previous studies, we found that xylitol can increase the ability of platelets to form blood clots.